Porphyra turned green due to the loss of nutrients and water after long-term storage, resulting in the loss of its original luster and darker color. This change is normal, which does not mean that laver has gone bad and does not need to be thrown away. However, if laver has obvious mildew or odor, it should be thrown away immediately, because it shows that laver has been wet or polluted and is not suitable for eating.
In order to prevent laver from turning green, some methods can be used to extend its storage time. For example, put laver in a dry and cool place to avoid direct sunlight and humidity. At the same time, don't store laver with food with strong smell, so as not to affect its taste.
Various ways to eat laver
1. Porphyra soup: put Porphyra into clear water and cook it, and add proper amount of seasoning such as salt, monosodium glutamate and sesame oil. Laver soup is refreshing and nutritious, which is a good choice for cooling off summer heat.
2. Fried eggs with laver: Chop laver, add seasonings such as eggs, salt and monosodium glutamate, stir well, and then fry until cooked. Scrambled eggs with laver are delicious and nutritious, which is a good choice for breakfast or dinner.
3. shredded laver: shred laver, add fried shredded pork, shredded tofu, shredded green pepper and other ingredients, and stir well. Pork wrapped with seaweed and shredded pork is delicious and nutritious, which is a good choice for family dinner.
4. Porphyra seafood pot: Add laver and seafood (such as shrimp and crab) to clear soup and cook, and add appropriate amount of salt, monosodium glutamate, onion and ginger. Porphyra seafood pot is delicious and nutritious, which is a good choice for tonic in winter.